Chocolate Sponge
 
Makes 1
Ingredients
  • 5 large eggs
  • ¾ cup caster sugar*
  • ¾ cup European all-purpose flour**
  • ⅔ cup unsweetened cocoa powder
  • 1 tablespoon European-style unsalted butter, melted
Instructions
  1. Preheat oven to 350°F. Line the bottom of a 13x9x1-inch baking pan with parchment paper.
  2. In the heatproof bowl of a stand mixer, whisk together eggs and sugar. Place bowl over a saucepan of simmering water; cook, whisking frequently, until an instant-read thermometer registers 95°F to 105°F. Remove from heat and place bowl onto stand mixer and gradually increase mixer speed to medium-high, beating until lighter in colour and a ribbon consistency is achieved, approximately 2 to 3 minutes.
  3. In a medium bowl, whisk together cake flour and cocoa powder. Using a whisk, fold flour mixture into egg mixture until well combined. Transfer approximately ½ cup batter to a small bowl, and fold in melted butter. Using a silicone spatula, fold butter mixture into batter until well incorporated. Pour into prepared pan, and gently spread into an even layer using as few strokes as possible.
  4. Bake cake until centre of cake bounces back when touched, 10 to 12 minutes. Let cool in pan for 10 minutes.
  5. Using a sharp knife, loosen cake edges from pan. Gently invert cake onto a wire rack, remove parchment paper from bottom, and let cool completely on a wire rack. Use immediately, or cover and use within 2 days.
Notes
*If caster sugar is not available, extra-fine sugar can be used.
**If European all-purpose flour is not available, cake flour can be used.
Recipe by TeaTime Magazine at https://teatimemagazine.com/opera-cake/